The midland journal. (Rising Sun, Md.) 1885-1947, 1887-01-28
Ladies' Department.
Cakes and Desserts without Eggs.

Many housekeepers at this season,
when eggs are scarce and high, turn
over the pages of their receipt. books
or tax their ingenuity to find ways
of making acceptable cake and sweet
dishes without eggs 1t sometimes
seems impossible to dispense with
eggs in cooking, yet the list of good
things that can be made without is
really a long one, not taking into &C.
count the innumerable procession of
pie.
Here are a few specimens not all
of them new but all well.tried and
some of them suggestive OF easy var.
iatioDs.
BREAD PUDDINd.-Cut half loaf
of stale bread in thick slices and
pare off the crust. Spread the slices
lightly with butter and 6t them neat
ly into a pudding dish. Over each
layer sprinkle tablespoonful of SUI
gar, a few Zante currants and
squeeze of lemon juice. Boil pint
of milk and pour over the whole.
Let it stand for an hour to swell,
then bake until nicely Drowned.
This pudding is also very good made
of stale gingerbread. A little prac-
tice may be needed to get just the
right quantity OF milk, for that de-
ponds very much upon the dryness
of the bread. The pudding should be
moist, yet not in the least sloppy.
A good bread Pudding may even be
made without milk. 1t seems q lit
tie like prison fare, but with skill in
seasoning it is really very good.
Spice which is optional with milk, is
essential without. and few very
thin slices of lemon will improve it.
Use boiling water instead of the hot
milk, and use butter or chopped suet
freely. Raisins or chopped figs may
be substituted for currants. Layers
of apples between the bread will
make good plain apple pudding.
Cream is luxury with any pudding
of this kind
APPLE TAPIoCA OR SAoo.-Is
standard winter dessert in many fam,
lilies. Soak the tapioca or sago)
very thoroughly in tepid water, then
cook in a double boiler, adding as
much water or milk as it will take
up, until tender and melting. Put
a layer of pared and cored tart apples
in pudding dish, fill tho holes made
by coring with graduated sugar and
a small bit of butter, and pour over
the tapioca. Bake long enough to
cook the apples. Coed hot or cold,
with cream and sugar or liquid
sauce. Nicely cooked evaporated
apples, or canned fruit, peaches or
cherries. may be substituted for the
apples.
APPLES ON ToAsT.-Pare and core
some nice tart apples and cook them
carefully in steamer until splint
will pierce them easily. While they
are cooking toast some fine bread
from which the crust has been pared,
to delicate brown. Place the
slices on q platter, moisten each
with as much sweet cream or rich
milk as it will take up, and set them
in a moderate oven for few minutes.
Put some bits of sweet butter over
each. sprinkle on a little powdered
sugar, put an apple upon each slice
and little more powdered sugar ov-
er the whole, and serge warm, with
cream if possible.
MoLAssEs Fruit CAKE.-Half a
cupful of butter, half a cupful of
lard, one cupful of sugar, one cupful
of molasses, one teaspoonful each Of
ginger and cinnamon, half a teaspoon.
full of cloves, half a nutmeg two
small teaspoonfuls Of soda dissolved
in two tablespoontuls of warm water.
Add flour to make it as stiff as can
be easily stirred with two cupfuls of
of raisins and one of currants.
CREAM CoCKIEs.-Onc cupful of
sour cream, one cupful Of sugar,
one teaspoonfnl of soda, and one OF
cream tartar. with teaspoonful of
lemon juice, and very little grated
nutmeg, and two tablespoontuls of
caraway seed. Mix lightly and roll
out as soft as possible, using just
enough flour to keep them from
sticking to the board.-Country Gen.
Neman.
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